Cream Of Barley Soup Recipe
Ingredients
1 cup pearl barley
1 onion, sliced
1 carrot, sliced
2 stalks celery, sliced
1 bay leaf
3 or 4 sprigs parsley (or 1 tablespoon chopped parsley)
4 to 5 cups Basic Chicken Stock
Chicken carcass or ham bone, if available
1/2 cup cream
1 to 2 tablespoons chopped parsley (garnish)
Croutons (garnish)
Directions
Wash barley; soak overnight if possible.
Otherwise, cover with boiling water; soak 2 hours.
Put vegetables into pan with drained barley, herbs, stock, and chicken carcass or ham bone.
Cover; cook gently until barley is tender, about 1 1/2 to 2 hours.
Discard bones and herbs.
Set aside barley.
Strain soup through sieve, or blend soup and barley in electric blender or food processor.
Reheat soup; adjust seasoning.
Add cream Sprinkle with parsley; serve with croutons.
Otherwise, cover with boiling water; soak 2 hours.
Put vegetables into pan with drained barley, herbs, stock, and chicken carcass or ham bone.
Cover; cook gently until barley is tender, about 1 1/2 to 2 hours.
Discard bones and herbs.
Set aside barley.
Strain soup through sieve, or blend soup and barley in electric blender or food processor.
Reheat soup; adjust seasoning.
Add cream Sprinkle with parsley; serve with croutons.
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